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1
Bring 3 1/2 cups of the broth or water to a boil in a medium saucepan over high heat.
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2
Add the rice and reduce the heat to medium low.
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3
Cover and cook for 35 to 45 minutes, or until the water is absorbed.
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4
Remove from the heat and fluff gently with a fork.
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5
Cover and set aside.
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6
Using a sharp knife, butterfly the shrimp by cutting halfway through down the entire length of the back.
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7
In a medium bowl, mix the soy sauce, wine, garlic and 1 teaspoon of the oil.
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8
Add the shrimp and marinate until ready to use.
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9
In a small bowl, combine the arrowroot, chili puree, sugar, salt (if using) to taste, vinegar and remaining 1/2 cup broth or water.
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10
Mix well and set aside.
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11
In a large no-stick frying pan or wok, cook the shrimp and marinade over medium heat for 1 to 2 minutes on each side, or until shrimp turn pink.
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12
Do not overcook.
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13
Remove from the pan set aside.
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14
In the same pan, heat the remaining 1 tablespoon oil over medium-high heat.
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15
Add the onions, peppers and carrots.
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16
Cook for 5 to 10 minutes, stirring often.
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17
Pour the chili puree mixture over the vegetables.
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18
Reduce the heat to low and cook for several minutes more.
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19
Add the shrimp, cilantro and pineapple (with juice).
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20
Reduce the heat to medium and stir-fry for several minutes, until the shrimp is cooked through.
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21
Taste and adjust seasoning.
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22
To serve, place the rice on individual plates and top with the stir-fry.
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23
Garnish with the scallions and peanuts.
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24
Preparation and cooking time: 45 minutes.
